Ingredients

8 oz. corkscrew pasta8 oz can artichoke hearts, drained and chopped 1 can of sliced ripe olives 1 med. red onion, diced 1 or 2 oz Monterey jack cheese, diced 1 or 2 oz cheddar cheese, diced 1/3 cup white or wine vinegar 3 tbsp salad oil 2 tbsp honey 3/4 tsp basil 1/2 tsp dill weed 1/2 tsp garlic powder salt and pepper to taste Cook pasta according to package directions. Mix vinegar, oil, honey, basil, dill weed, garlic powder, salt and pepper. Then combine all in large bowl. Chill and serve

Description

View Full Recipe